Some dinner and a dessert recipe!! Enjoy. :)
Thought I'd post some recipes I've made for dinner the past two days. Very recommended, especially the Mexican Lasagna. Mmm, mmm good!
Mexican Lasagna:
Ingredients
3 tablespoons extra-virgin olive oil
2 pounds ground chicken breast, available in the packaged meats case
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped
1 (15-ounce) can black beans, drained
1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
1 cup frozen corn kernels
Salt
8 (8 inch) spinach flour tortillas, available on dairy aisle of market
2 1/2 cups shredded Cheddar or shredded pepper jack
2 scallions, finely chopped
Directions
Preheat the oven to 425 degrees F.
Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.
I didn't serve mine with scallions. Still good without them!
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Bread Pudding:
Bread Pudding
5-6 slices stale (or day old) bread
3 cups milk; scalded
3 eggs; beaten
1/2 cup sugar
1/4 tsp. salt
1/2 tsp vanilla extract
2 tbs butter or margarine
1/4 tsp cinammon
1/2 cup chocolate chips or raisins (or any kind of dried fruit)
Toast and spread bread with butter. Tear into large chunks and place into well greased baking dish (something deep but not wide). Sprinkle with chocolate chips. Stir salt, vanilla and all but 2 tbs of sugar into eggs. Add egg mixture to scalded milk and stir well; pour over toast and allow to stand for 10 min. Sprinkle with cinnamon and leftover sugar. Bake for 45-50 min @ 350. (Min ended up taking about 60 minutes, so time definitely varies depending on your oven)
Enjoy!
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Pasta Fagioli (haven't had this yet, but I've tasted it as it's cooking and it tastes a lot like the Olive Garden soup!!)
Ingredients:
3 teaspoons Oil
2 pounds Ground beef
12 ounces Onion; chopped
14 ounces Carrots; slivered
14 ounces Celery; diced
48 ounces Tomatoes; canned, diced
2 cups cooked Red Kidney beans
2 cups cooked White kidney beans
88 ounces Beef stock
3 teaspoons Oregano
2 1/2 teaspoons Pepper
5 teaspoons Parsley; (fresh chopped)
1 1/2 teaspoon Tabasco sauce
48 ounces Spaghetti sauce
8 ounces dry pasta Shell macaroni; or other pasta
Directions:
Preparation: Sauté beef in oil in large 10-qt. pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and noodles. Add chopped parsley. Simmer until celery and carrots are tender, about 45 minutes. Makes 9 qts. of soup! **Just cut the recipe in 1/2 for smaller family needs!
Mexican Lasagna:
Ingredients
3 tablespoons extra-virgin olive oil
2 pounds ground chicken breast, available in the packaged meats case
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped
1 (15-ounce) can black beans, drained
1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
1 cup frozen corn kernels
Salt
8 (8 inch) spinach flour tortillas, available on dairy aisle of market
2 1/2 cups shredded Cheddar or shredded pepper jack
2 scallions, finely chopped
Directions
Preheat the oven to 425 degrees F.
Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.
I didn't serve mine with scallions. Still good without them!
______________________________________________________________________________________________________
Bread Pudding:
Bread Pudding
5-6 slices stale (or day old) bread
3 cups milk; scalded
3 eggs; beaten
1/2 cup sugar
1/4 tsp. salt
1/2 tsp vanilla extract
2 tbs butter or margarine
1/4 tsp cinammon
1/2 cup chocolate chips or raisins (or any kind of dried fruit)
Toast and spread bread with butter. Tear into large chunks and place into well greased baking dish (something deep but not wide). Sprinkle with chocolate chips. Stir salt, vanilla and all but 2 tbs of sugar into eggs. Add egg mixture to scalded milk and stir well; pour over toast and allow to stand for 10 min. Sprinkle with cinnamon and leftover sugar. Bake for 45-50 min @ 350. (Min ended up taking about 60 minutes, so time definitely varies depending on your oven)
Enjoy!
____________________________________________________________________________________________________________
Pasta Fagioli (haven't had this yet, but I've tasted it as it's cooking and it tastes a lot like the Olive Garden soup!!)
Ingredients:
3 teaspoons Oil
2 pounds Ground beef
12 ounces Onion; chopped
14 ounces Carrots; slivered
14 ounces Celery; diced
48 ounces Tomatoes; canned, diced
2 cups cooked Red Kidney beans
2 cups cooked White kidney beans
88 ounces Beef stock
3 teaspoons Oregano
2 1/2 teaspoons Pepper
5 teaspoons Parsley; (fresh chopped)
1 1/2 teaspoon Tabasco sauce
48 ounces Spaghetti sauce
8 ounces dry pasta Shell macaroni; or other pasta
Directions:
Preparation: Sauté beef in oil in large 10-qt. pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and noodles. Add chopped parsley. Simmer until celery and carrots are tender, about 45 minutes. Makes 9 qts. of soup! **Just cut the recipe in 1/2 for smaller family needs!